Seasonal Menus

salmon-fishy-dinner-2

A fishy dinner

 

We are fortunate to have a wide variety of seafood available all year. Somehow seafood seems especially well suited to warm weather and the following menu mixes delicacy with spicy flavours – perfect for springtime.

 

Carpaccio of salmon with fines herbes

This looks lovely with just a few edible blossoms scattered as well as the fines herbes- marigold petals, heartease and borage are all good. Drizzle with a very little stunning Australian extra virgin olive oil.

 

 

Donovan’s baby squid with parsley and rocket stuffing and sage fritters

So popular at this great Melbourne beachside restaurant that it was very hard to ever take it off the menu. The sage fritters are sandwiched with an anchovy for extra zing.

 

 

Blue-eye cutlets with cumin, served with Potatoes in paper parcels

Blue-eye is a wonderful fish with firm flesh and large even flakes. It performs beautifully oven-baked or grilled particularly when rubbed with a spicy paste. Other varieties of fish that do this well are John Dory and Hapuku.

 

Watercress, orange and black olive salad

Maybe you will see mache leaves also in the market –they are little round rosettes of tender deliciousness.

 

 

Cherry and almond tart

The local cherry season is short, so be lavish with them.

Recipes appearing in bold above can be found in the Cook’s Companion App and Book.